I tried a few different gluten free cookie recipes and melded them into my own recipe for the perfect GF chocolate chip cookies. This dough is super versatile! I actually don’t always use plain ol’ chocolate chips. Sometimes I’ll use half chocolate chips/half peanut butter chips (as shown below), Heath pieces, M&M’s, Reese’s pieces, or white chocolate chips and macadamia nuts. The possibilities are endless with this dough! It’s also fairly simple to make. Browning the butter is an extra step that a standard chocolate chip cookie recipe doesn’t call for but adding the extra layer of nutty flavor from browned butter helps out the gluten free flour blend and is common in GF cookie recipes.
As always, I use Bob’s Red Mill 1 to 1 GF Flour blend. You’ll need a GF flour blend with binder like xantham gum such as this.
To me, there’s nothing like a fresh-baked cookie straight out of the oven–warm, soft and gooey. If you don’t want to bake all of the dough I recommend rolling all of the dough into balls and freeze the balls. When you’re ready to bake them, take them out of the freezer and let them sit for 15-30 minutes before you bake. I like to press down the balls slightly so they spread better as they bake.
I always bake these for 10 minutes. I don’t like a crispy cookie, they need to be warm and soft, so 10 minutes has been consistently perfect. They won’t quite look done, but let them sit on the counter for a few minutes before transferring to a wire rack and they’ll be the perfect texture. Don’t overbake these! They always turn out better when underbaked, so err on the side of underbaking.
Best Chocolate Chip Cookies
12 tbsp butter
2 tbsp avocado oil
3/4 cup dark brown sugar
1/2 cup granulated sugar
2 tsp vanilla
1 egg
1 ¾ cups GF flour blend
¼ cup almond flour
1 tsp baking soda
½ tsp salt
1 tbsp milk
1 to 1 ½ cups baking chips or mix-ins of choice
Melt butter in saucepan on medium low heat. Once it starts boiling whisk constantly until there is a slight golden tan color on top. Remove from heat but keep whisking. It will quickly turn a light tan color. Immediately put this into the mixing bowl for the stand mixer. Add the sugars, oil and vanilla and mix on speed 2 for two minutes. Add egg and beat a little longer. It will start to smell like pralines.
Put all dry ingredients into a small bowl. Add slowly to the mixing bowl to incorporate, then the tablespoon of milk. Stir with mixer until combined, then stir in chips.
Form dough into a smooth heap in the bowl, cover with a towel and refrigerate for 30 minutes.
Form into 2 tbsp rounds and bake at 350 for 10 minutes. Don’t over bake! These turn out much better when a little underbaked. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Parchment paper is not necessary.
